3TbspPlant-based sour cream or favorite sub** (45 g)
2TbspYellow mustard (30 g)
2TbspJuice from jarred pepperoncinis or pickles (30 g)
1TbspGrainy dijon mustard (15 g)
1TbspBalsamic vinegar, fruit infused for extra YUM (15 g)
1TbspJuice from a lemon (15 g)
1/2-1tspKosher salt and pepper to taste
Instructions
Add everything to a large bowl and combine well!
Enjoy with chips, rice cakes/thins, toast, or wrap it in lettuce!
Notes
*I’m using Chicken of The Sea® canned Salmon which is only 2 fat per 2-oz portion for reference, but feel free to use your favorite salmon (canned or not!)**I love the Forager Project® plant-based sour cream for a dairy-free “yogurt.” Feel free to swap in nonfat Greek yogurt, light mayo, or sour cream, or full-fat mayo if you want it to be extra delicious!MFP: Lillie Eats and Tells Canned Salmon & Chive Salad